Crispy Onion Pakora Recipe

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Directions

• Peel the skin of the onion, and slice them into fine pieces and take a mixing bowl, add the sliced onions and add besan (gram flour) and rice flour.
• Add finely chopped green chilly, curry leaves, coriander leaves, ghee or butter and crushed garlic pods.
• Add salt, hing, and red chilly powder and mix it well without adding any water and keep it aside for 15 to 20 min.
• Now you can see the onions have let out moisture that is enough for binding the ingredients together and knead the batter gently.
• Heat oil in a pan and drop the mixture in batches to the hot oil.
• Deep fry to golden brown in color on low flame and stir once in a while.
• When the pakoras turn crispy and cooked, remove from the oil and drain it in the kitchen tissue.
• Serve it hot or you can also store it in an airtight container and it will remain crispy and crunchy for 2 to 3 days.

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By Meghna Nath